Chop 6 ounces of dark chocolate using a sharp knife. Make sure the chunks are cut up into tiny pieces. This will ensure that they melt faster. Then add the chocolate into a large mixing bowl and set it aside. Note: you want the chocolate pieces to be very small. This will help them melt faster.
In a saucepan, add 2 cups of heavy cream, 4 egg yolks, 1/4 cup of sugar, 1/8 tsp salt, and 1/2 tsp vanilla.
Bring the saucepan over medium-high heat for about 6-7 minutes and let it come to a slight boil making sure to stir constantly with a whisk. Then quickly take it off the heat and pour it over the chopped chocolate. Quickly stir with a whiak until the chocolate has completely melted.
Once everything is well combined, pour the pot de creme mixture through a fine-mesh sieve into a large spouted measuring cup. The sieve will catch any clumps that might have accumulated from the egg yolks.
Now pour the chocolate mixture into each ramekin about 3/4 full. I used 4 oz ramekins.
Let them cool to room temperature, cover with plastic wrap and let them chill in the fridge for about 4 hours. Garnish with whipped cream, chocolate shavings, and/or berries.
Chop the chocolate very fine- Make sure the chunks are cut up into tiny pieces. This will ensure that they melt faster when the custard is added.
Keep an eye on the cream- You want to make sure to keep a close eye on the heavy cream while stringing constantly since it can easily boil over and burn.
Strain the pot de creme- Pour it through a sieve to separate any clumps that might have accumulated from the egg yolks cooking. This avoids a grainy texture in your dessert.